- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
This is a winter classic and a family favorite, says Rach. Over the years, she's played with the recipe, adding things like olives, brandy, juniper berries and cloves to her standard aromatics, herbs, wine and tomatoes. This simpler version contains dried and fresh mushrooms. It's still made in one pan and is still really satisfying! (Cacciatore is also great with rabbit in place of the chicken, which is how it's commonly prepared in Italy.) Rach likes to serve the dish with polenta (a buckwheat type is shown in the photo), mashed potatoes with taleggio or charred ciabatta.
Preheat oven to 400°F.
Warm the porcini and stock in small pan to reconstitute and reserve stock and softened porcini. Remove the porcini with slotted spoon and chop or slice.
Season the chicken with salt and pepper and brown in olive oil over medium-high heat in cast-iron pan. Remove from pan.
In drippings of chicken, brown fresh mushrooms and then add carrot, celery, onion, rosemary, garlic, salt and pepper and when softened, stir in tomato paste and add wine and porcini stock. Add tomatoes and chicken and transfer to oven to finish cooking to 165°F.
Remove from oven and garnish with parsley.